When cooking with any tomato product I suggest only using boxed or glass bottle options. The resin lining of tin cans contains BPA (which has been linked to reproductive issues and heart disease) and the acidity from the tomatoes leaches the BPA directly into the tomatos-not good!

Heat olive oil in medium skillet and saute onions and garlic for 5 minutes, add mushrooms and saute another 3 minutes. Add sauce and heat until warm. Add all of the quinoa to the bottom of a baking dish, add a layer of the sauce mixture, then layer all of the zucchini, add all the tofu mixture, another layer of sauce, spinach, the remainder of the sauce, and lastly add cheese. Bake for about 40 minutes or bubbly on top.

This is a great alternative to the traditional lasagna, its vegan and gluten free, and the best part is you won’t feel like a slug after eating it- like I usually do after a big pasta dish.

P.S. it really tastes better than it appears, it looks a bit sloppy due to its lack of structure but its super tasty!

Hi there! My name is Jordan. I’m an urban mama raising our daughter in the amazing city of San Francisco. I’m a lover of fashion and all things stylish, a music enthusiast, and I’m passionate about eating clean and living a healthy lifestyle.